Home Recipes Sweets Petite Raspberry-Glazed Cake Donuts

Petite Raspberry-Glazed Cake Donuts

Petite Raspberry-Glazed Cake Donuts

A luscious Raspberry Glaze tops decadent, bite-size donuts in Petite Raspberry-Glazed Cake Donuts. Petite Raspberry-Glazed Cake Donuts pictured with Red Velvet Macarons

Petite Raspberry-Glazed Cake Donuts
Serves: 66
  • ½ cups unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 3 large eggs, room temperature
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • Raspberry Glaze (recipe follows)
  • Garnish: pink and white sprinkles
  1. Preheat oven to 325°. Spray 3 (12-cavity) mini donut pans with baking spray with flour.
  2. In a large bowl, beat together butter, granulated sugar, and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla extract.
  4. Transfer batter to a large piping bag fitted with a small round tip (Wilton #12). Pipe half of batter into prepared pans, filling each cavity halfway full. Tap pans on counter twice to release air bubbles.
  5. Bake until a wooden pick inserted near centers comes out clean, 12 to 15 minutes. Let cool in pans for 5 minutes. Invert pans onto a wire rack to release donuts. Let cool completely. Repeat with remaining batter.
  6. Dip tops of cooled donuts into Raspberry Glaze. Garnish with sprinkles, if desired. Serve immediately, or place in a single layer in airtight containers and refrigerate for up to 2 days.

Raspberry Glaze
Serves: approximately 1⁄4 cup
  • ¼ cup confectioners’ sugar
  • 3 tablespoons finely ground freeze-dried raspberries
  • ¼ cup heavy whipping cream
  • ½ teaspoon vanilla bean paste
  1. In a medium bowl, whisk together confectioners’ sugar and ground raspberries. Whisk in cream and vanilla bean paste until a smooth, shiny glaze forms. Use immediately.


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